Healthy Homemade Avocado Mayonnaise
Equipment
- immersion blender
- wide mouth pint jar
Ingredients
- 1 whole egg, room temperature - as fresh as possible
- 2 teaspoons lemon juice
- 3/4 teaspoon salt
- 1 tablespoon classic mustard
- 2 teaspoons white vinegar
- 1 cup avocado oil
Instructions
How To Make Homemade Mayo With An Immersion Blender
- Put your egg in the bottom of the jar.
- Add all of the other ingredients on top of the egg.
- With your immersion blender on the very bottom of the jar, start blending and let it sit on the bottom for a few seconds before you start raising it to the top.
- After about 10 seconds, slowly start raising the immersion blender to the top of the jar. If it seems like it's not completely mixed all the way you can pulse up and down a few times after you've gone to the top.
- Taste and adjust according to how you like it.
- Store in the fridge and use within 2 weeks. I highly recommend dating your storage container.
Notes
*note: If it's your first time making this recipe, I would recommend starting with 1/2 the mustard and vinegar and adding it to taste. As I was making it, I was doing side by side tasting with Hellman's and it tasted just like it to me. But I never realized how mustardy Hellman's Mayo tastes by itself. You can follow the recipe with 1/2 the amounts and then mix in more with a spoon at the end if you want to add it.
*note: it's best to use a jar that your immersion blender just fits into with not much extra space on the sides. For a single batch I use a wide mouth pint jar and it works perfectly. For a double batch I'd probably use a wide mouth quart jar.